Created for a Russian nobleman at the end of the nineteenth century, Beef Stroganov is a pleasant, simple dish to serve for dinner. Although commercial sour cream can be used in this recipe, the most satisfactory results are obtained from fresh cream which is allowed to stand in a warm place for about
24 hours. Serve this dish very hot accompanied by a green vegetable and buttered noodles or a potato puree.
2 lb. fillet of beef
3 oz. butter
2 medium-sized onions, thinly sliced lb. button mushrooms, washed and trimmed
1 fl. oz. sour cream
2 teaspoons French mustard
1 teaspoon salt
2- teaspoon freshly ground black pepper
Cut the beef fillet into strips 2-inches long and J-inch wide. Heat 4 tablespoons butter in a large, deep frying-pan over moderate heat. Add the onions and cook gently for about 5 minutes, or until they are just brown.
Add the mushrooms and cook for 3 minutes, adding a little more butter if necessary.
With a slotted spoon, remove the onions and mushrooms from the pan. Put them on a plate and set aside. Melt the remaining butter in the frying-pan over high heat. Add the beef strips and saute for 4 minutes, turning the meat constantly.
Add the mushrooms and onions and the salt and pepper. Mix all the ingredients well and cook over low heat for 1 minute.
In a small bowl, mix the sour cream with the mustard. Stir the sour cream, a little at a time, into the beef and vege- tables. When it is well blended, raise the heat and cook for 1 minute. Do not allow the sauce to boil. Serve immediately.